For the dal
3/4 cup skinned moong dal
1/4 cup moong dal
1/2 cup channa dal
1/2 cup urad dal
3-4 green chillies
15 curry leaves
2 cloves
1 inch cinnamon stick
1 1/2 inch ginger, chopped
1 tsp turmeric powder
3 tbsp ghee
3/4 tsp hing
1 green elachi
1 tsp mustard seeds
1 tsp jeera
1 tbsp crushed coriander seeds
1/4 cup chopped cilantro
salt to taste
For bati
2 cups atta
1/2 cup fine sooji
1/3 cup melted ghee
1 tbsp ajwain,crushed
1/2 tsp turmeric
1/8 tsp baking soda
salt
warm water
What you need to do
For dal
- Soak the dals for atleast 4 hours.In a pressure cooker,add the dals,salt,and turmeric,4 cups of water and 1 tsp oil and cook for 4-5 whistles.Once cooled,open the pressure cooker and mix the dals well.
- Grind 10 curry leaves,green chilies,ginger,cloves, and cinnamon to a coarse paste.
- In a kadhai,heat ghee.Add the mustard seeds,jeera,coriander seeds,5 curry leaves,elaichi,hing,green chilies paste and cook for 3-4 mins.Add the cooked dal and 1 cup water.Cover and simmer for 10 mins.Check the salt and dal consistency and adjust accordingly.
- Switch off the heat.Garnish with cilantro.
For bati
- In a large bowl,take the wheat flour,sooji,ajwain,salt,baking soda,ghee and mix well till the ghee is incorporated well.Add warm water and make a medium stiff dough.
- Divide the dough in 10 ball.Make a dent with your thumb in the middle of each ball.
- Line the batis on a greased cookie sheet.
- Preheat the oven to 320 F and bake the batis for 25 mins,then turn them and bake again for 25 mins.
- Remove from the oven and dip them in ghee and set aside.
- Serve with dal.
